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Two photos of creamy pumpkin cheesecake bars with a graham cracker crust and whipped cream.

Pumpkin Cheesecake Bars

Creamy spiced pumpkin cheesecake on a buttery graham cracker crust, baked in a 9x13 pan and sliced into bars.
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Prep Time 20 minutes
Cook Time 40 minutes
Servings: 16 Bars
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter melted
  • 1/4 cup brown sugar
  • 16 ounces cream cheese softened
  • 3/4 cup granulated sugar
  • 1 cup pumpkin puree
  • 3 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 2 tablespoons sour cream
  • Whipped cream for topping

Equipment

  • 9x13-inch baking pan
  • Parchment paper
  • Electric mixer

Method
 

  1. Preheat oven to 325°F and line a 9x13 pan with parchment.
  2. Mix the crumbs, butter, and brown sugar and press into the pan.
  3. Bake the crust 8 minutes.
  4. Beat the cream cheese and sugar until smooth.
  5. Beat in the pumpkin, eggs, vanilla, spice, and sour cream until just combined.
  6. Tip: Mix on low to avoid cracks.
  7. Pour over the crust and bake 30 to 35 minutes.
  8. Cool, then chill at least 4 hours. Slice and top with whipped cream.

Notes

Chill overnight for the cleanest slices.
Use pumpkin puree, not pumpkin pie filling.